Chocolate Coconut sponge cake from Philippe Conticini

chcolate-coconut-sponge-cake-from-philippe-conticiniLas Saturday the weather was kind of better in Hamburg. Kind of better because there were only few clouds in the sky! In the reality it was sunny with more than 20 ºC, but what is important is that I did not want to stay home. When sun is here you have to take all the benefit of it ! But an afternoon outside home does not mean any cake at all. Who said sun and sweetness were incompatible?! But I needed something I could carry easily.

I already have seen that recipe for a long time, but never had any occasion to use it. It is a recipe from the grand chef Philippe Conticini, who published it on its Facebook page. I hardly recommend to french speaker to follow him, his recipes are looking so good. This recipe the chef says himself “ it is melting in your mouth, it is pure sweetness sensation that you should enjoy when it’s lukewarm. But cold it is also good”. And he is damn right, this recipe might be really précis but it worth it !

For 4 – 6 Chocolate coconut sponge cake chcolate-coconut-sponge-cake-from-philippe-conticini

  • 45g desiccated coconut
  • 45g hazelnuts powder
  • 30g icing sugar
  • 70g + 12g granulated sugar
  • ½ vanilla pod
  • 85g melted butter
  • 25g + 100g egg whites
  • 30g yolks
  • 42g flour
  • 4g baking powder (1/2 bag)
  • 20g chopped chocolate
  • Sugar grains


  • Mix the desiccated coconut, the hazelnut powder, 70g of granulated sugar, the vanilla, 25g of egg whites and the yolks. Add the melted butter a pinch of salt and the flour sieved with the baking powder
  • Whip the rest of the eggs with 12g of sugar, and incorporate them to the previous mix with help of a spatula. Warning, the eggs do not have to be too hard.
  • Grand chef Preparation Technic : butter and flour individual pie rings and set on a baking tray covered with parchment paper. In the bottom of each ring put 2 pinch of desiccated coconut and a teaspoon of sugar grain
  • With help of a pastry bag fill the ring up to the half of their high and pour 5g of chopped chocolate in the middle
  • Cover with some more dough to imprison the chocolate, rings must be filled to 2/4 of their high or it will overflow
  • Bake for 15 mins to 170ºC
  • Otherwise I use a way simpler technic, I use silicon cupcake moulds and fill the dough with a spoon, and measure the chocolate with a teaspoon. It might be less precise but it works.
  • On his Facebook post the chef says one can also use milk chocolate if you reduce the amount of sugar.
  • Get the cakes out of the hoven and let cool. Once they’re cool enough get them out of the moulds and return them on a plate.



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